Chipotle chicken and flat breads

Chipotle chicken and flat breads

by | Apr 6, 2025 | Recipes

RECIPES

CHIPOTLE CHICKEN
with flatbreads, cucumber salad and mint youghurt .

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about this recipe

If you’re craving something bold, vibrant, and seriously satisfying, this one’s for you. Our chipotle chicken is packed with smoky heat and deep flavour, served up with soft, grilled flatbreads and sweet roasted corn ribs for that perfect charred crunch. To cool things down, we’ve paired it with a light, zingy crème fraîche dressing—studded with cucumber, fresh coriander, mint, and a squeeze of lime. It’s a plate full of contrast: spicy and soothing, crispy and creamy, rich and refreshing. Ideal for sharing, feasting, or just treating yourself.

This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.

SERVES

6

PREP TIME

30

minutes

MARINATING
6 hours

minutes

COOKING TIME
30
minutes


Ingredients


CHIPOTLE CHICKEN
6 chicken breasts butterflied
1 large dried chiptole chilli
2 garlic cloves fine chopped
1 tsp of sweet smoked paprika
1 tsp of ground cumin
Juice of 1 lime
2 tbsp olive oil
Sea salt

GRILLED FLAT BREAD
250g of self raising flour
250g of greek yoghurt
Pinch of sea salt
1 tbsp of olive oil

ROASTED CORN RIBS
2 corn cobs
6 tbsp butter
2 tsp of fennel seeds
Sea salt and cracked black pepper

CUCUMBER SALAD
1 cucumber, ribbons (peeled)
1 red onion finely sliced
1 tbsp of apple cider vinegar
1 tsp of sugar
Fresh mint leaves
Fresh coriander leaves

SERVE WITH
200g creme fraiche
Zest of lime
FResh coriander leaves


Equipment


BBQ or ribbed griddle plates
Skillet or frying pan
Roasting trays
Mixing bowls
Thick wooden chopping board
Large cooks knife or mandolin
Potato peeler
Measuring spoons
Scales
Zester / Microplane


method

1. Marinate the chicken 


Soak the dried pepper in hot water until soft. Finely chop the garlic cloves then mix with the paprika, cumin, lime juice, olive oil and sea salt. Take the stem and seeds out. of the pepper, remove any skin then mash the flesh with the spiced chopped garlic paste. Butterfly the chicken breasts and cover with the chipotle mash. Leave for 6 hours. Cook on the grill for 5-6 minutes on both sides then set aside to rest under foil while you get on with the other jobs.

2. Grilled flat bread
Mix all of the ingredients together in a bowl until a dough forms. Knead for a few minutes then seperate into 6 balls. Roll into thin rounds like flour toritllas (or buy flour tortillas to skip this step). Grill the breads just before your ready to eat so they are fresh and toasty. Double the quantity if you liek a lot of bread.

3. Roasted corn ribs
Quarter the corn cobs length ways with a large cooks knife. Be careful doing this. Melt the butter with the fennel seeds, salt and pepper. Toss the ribs in the melted butter and place on a roasting tray. Roast for 20 minutes at 200ËšC turn over after 10 minutes or grill on the bbq.

4. Cucumber salad
To make cucumber ribbons simply peel the cucumber all the way through with a potato peeler or mandolin, toss with the sugar, vinegar, mint leaves and coriander. Slice the red onion as thinly as you can with a knife or carefully on the mandolin. Toss into the cucumber rmix and serve.

5. Serve
Mix the zest of one lime with chopped coriander leaves into the creme fraiche and stir. Put everything together on a large platter with wedges of lime and pickled chillies and serve in the middle of the table for everyone to get stuck in.

Chef’s Tips
Enhance the salad with finely sliced ;lettuce of your choice or rocket, add black olives a la greque and add hummus if you don’t like yoghurt. 

N’duja Mac and blue cheese

N’duja Mac and blue cheese

by | Jan 8, 2025 | Lunch, Recipes, Restaurant dishes

RECIPES

N’duja Mac & blue cheese
with sage and walnut.

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SERVES

4

PREP TIME

10 minutes

COOKING TIME
15 minutes

OVEN TEMP
220 °c


Ingredients

300g of pasta tubes
600ml of double cream
200g of n’duja
400g of dolcelatte
200g of shallots
8 sage leaves
120ml of white wine
2 whole walnuts
Olive oil
Sea salt

 


Equipment

Pans
Grater
Stirring spoon
Chopping board
Cooks knife
Strainer


method

Put a pan of water on to boil. Once boiling add the pasta with a pinch of salt and boil for 12 minutes.

Peel and quarter the shallots and slice the sage into thick strips. Gently fry the shallots and sage in oil. Once the shallots are softened add the N’duja breaking up into small chunks and allowing to fry gently. Add the wine and simmer until reduced by half.

When the pasta is cooked strain into a bowl and set aside keeping some of the cooking liquid.

Add the cream to the N’duja and stir until well combined. Now add in chunks of dolcelatte and stir in, add in the cooked pasta and pour into a baking dish.

Dot pieces of dolcelatte over the top of the dish and grate the walnuts over.

Bake on high (about 220Ëšc for about 12 minutes or grill for a few minutes to crispen the top.

Spoon out into serving bowls and serve with a dressed salad and garlic bread.

see my other pages for sides

Cauli Kedgeree

Cauli Kedgeree

by | Dec 1, 2024 | Breakfast, Dinner, Lunch, Recipes, Seafood

RECIPES

CAULIFLOWER KEDGEREE
with SMOKED HADDOCK, SPINACH AND COURGETTE.

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SERVES

4

PREP TIME

5 minutes

COOKING TIME
40 mins approx

OVEN TEMP
180 °c


Ingredients

600g of smoked haddock
1 small cauliflower
1 courgette
1 white onion
50g of ghee or avocado oil
2 tbsp of madras curry powder
1/2 tsp of turmeric
250ml of wine or water
1/2 knorr chicken or vegetable jelly stock
100g of golden raisins
1 tbsp of chia seeds (optional)
Handful of baby spinach
Small bunch of coriander (optional)
8 good quality eggs
1 lemon


Equipment

Skillet , frying pan or sautee pan
Stirring Spoon
Chopping board
Cooks knife
Measuring spoons
Scales
Measuring jug


method

Check the haddock for any bones and remove if you find any. Place the haddock on a baking sheet with some parchment paper underneath. Cook in the oven for about 12 minutes and then allow to cool a little before taking the flesh off the skin.

In a frying or sautee pan add the ghee or oil and heat on medium adding the onion wedges first, once the onion is starting to soften add in the diced courgette and the blitzed cauliflower and allow to cook for about 10 miniutes.

Add in the raisins, stock jelly and white wine or water and simmer until half of the liquid has evaporated and then add in the curry powder and turmeric.

While this is happening boil the eggs for 6 minutes then allow to cool little before shelling.

Taste the cauliflower to check if it is soft and then add in the haddock with a few squeezes of lemon juice. Allow this to simmer for about 5 minutes to heat the fish then to finish ready for serving stir in a good handful of fresh spinach leaves and once plated add 2 eggs cut in half on each dish. Finish with some fresh coriander if you have it or some finely sliced tips of spring onions.